An Extension program was developed to assist producers who are targeting products toward value-added markets. Market hogs from 11 producers were evaluated for hot carcass wt, lean composition, and fresh pork quality. Pork quality classification significantly differed by producer. These results were shared with producers during an educational program that described quality measures, presented individual results, and described methods to improve quality at the farm level. Producers were able to learn recommended production practices and share knowledge among their peer group. This program has helped pork producers improve pork quality, gain entry into value-added markets, and secure repeat sales.
M Todd See (Thu,) studied this question.